Wednesday, May 4, 2011

30 for 30 - Things You'd See in My Pantry

Now, I'm using the term "pantry" loosely here. I do not actually have a space with a door where I can walk in and survey all my dry goods. I wish I did. I covet my sister Lulu's pantry. Until such a time as I have a dedicated pantry my cabinets will have to suffice.

1. Flours: unbleached white, whole wheat, rye, cornmeal.

2. Sugars: granulated, light brown, powdered.

3. Dry pasta: spaghetti, rotini, penne, bow tie, fettuccine.

4. Dry beans: Navy, Pinto.

5. Can beans: Great Northern, Black, Red, Pinto, Kidney.

6. Rice: white, brown, convenience mixes (like Uncle Ben's).

7. Spaghetti sauce. I know making your own isn't really that difficult, and we've done so on occasion, but you can't beat this for convenience.

8. Canned vegetables - green beans, peas, corn, creamed corn.

9. Canned fruit - mandarin oranges, pineapple (slices, chunks, crushed), peaches, apricots, pumpkin, cocktail (sometimes).

10. Dried fruit - raisins, prunes, apricots, pineapple, craisins.

11. Spices. These vary but I especially like to keep these on hand: cinnamon, thyme, nutmeg, oregano, chili powder, cumin, bay leaves, rosemary, cloves, red pepper.

12. Tomato - sauce, diced, stewed, paste, Ro-Tel.

13. Cream Soups - chicken, mushroom.

14. Chicken stock - canned or homemade (in which case I keep it in the freezer in ice cube trays).

15. Bouillon - beef & chicken.

16. Dry onion soup mix.

17. Diced green chiles, canned mushrooms, black olives, artichokes (can or jar).

18. Ramen noodles.

19. Macaroni and cheese. (Yes, occasionally I do buy the ever kid popular blue boxes)

20. Salsa & enchilada sauce. I know how to make my own enchilada sauce but I usually have a can on hand.

21. Cake, cookie, & muffin mixes. These, when combining sales & coupons, are occasionally cheaper than making from scratch.

22. Crisco sticks, olive oil, vinegar, apple cider vinegar.

23. Baking powder, baking soda, cornstarch, salt, sea salt, pepper, cream of tartar.

24. Extracts: vanilla, almond, maple.

25. Honey - I buy local honey from our seasonal farmer's market or from a lady who lives nearby, light corn syrup, molasses.

26. Potatoes. Definitely a staple in our family meals.

27. Onions and garlic, but not near the potatoes. Every good recipe starts with onion and garlic, right?

28. Milks - powdered, evaporated, sweetened-condensed.

29. Coconut, chocolate chips, bittersweet chocolate, white chocolate, pecans, marshmallows.

30. Candles. It's a space issue. So my candles are stored near the food.

So, what's in your pantry? (And why did I just imagine a viking saying that? Thanks, so much, Capitol One.) I'm considering adding some different fats to our diet. Does anyone know what type of coconut oil I should buy? I'm trying to move away from vegetable oil but I'm not sure what would work best for a baking substitute. Any ideas?

Having a well stocked pantry works for me.


"Gram" said...

Your pantry is stocked pretty much like mine (go figure, right?) but there are a few things I've added lately. I keep more flavored vinegars (balsamic, red wine, etc.) and a bottle of liquid smoke on hand.

I don't use coconut oil so I'm no help there.

Kelly said...

Applesauce! I'm serious - I use applesauce as a vegetable oil substitute all the time. I don't think we even buy vegetable oil anymore because applesauce is such a good replacement.

MacKenzie said...

Wow, your pantry is much better stocked than mine. I let mine deplete before we moved and it hasn't recovered since. But I just joined a coop and am trying to buy a few things in bulk every month. Which means we have no pasta, canned fruits or veggies or anything from a box but I have 35 pounds of pinto beans. Yikes!

I've gotten coconut oil from Mountain Rose Herbs (virgin unrefined) and Tropical Traditions and both were good but Mountain rose is cheaper. I bought a gallon and though it is expensive, I'm still using the same gallon and I use it all the time. I feel like its Elisha's widow or something.

Also, it is the unrefined so it has more of a coconut smell and taste which worried me because Craig doesn't like coconut but when you use it in baking, you can't really tell. I substitute it for butter all the time, although I normally melt it first (if you buy it in bulk, transfer some to a glass jar and you can just throw the jar in a sinkful of hot water and in a few minutes it will be melted, no need to dirty a pot - or just wait a few months. It melts in the mid 70s so it is normally liquid for us all summer :-)

Post a Comment

I promise to be candid and you can be too. Blogging is best when it's a conversation. Thanks for taking the time to read this post and respond. I enjoy hearing what you have to say.

Note: Only a member of this blog may post a comment.